Skip to main content

Indian Festival Special Sweets - "Ukadiche Modak"

By


 

image credit

Hello readers,

     Today is 'Ganesh Chaturthi' so I am wishing all my readers 'Happy Ganesh Chaturthi'. For this reason I'm going to share with you a traditional Indian delicacy which is most famous for being the favorite dessert of Hindu deity Ganesha and it is always prepared as a religious offering during the 'Ganesh Chaturthi' festival. 'Modak' is an Indian sweet dumpling believed to have originated in the state of Maharashtra, in India. Modak is prepared in a variety of ways, however the most common variety is called "Ukadiche Modak". So let's start making famous dessert for Lord Ganesha!🙏


Ingredients:

For Modak fillings:-

1. Grated coconut- 200g.

2. Grated Jaggery- 150g.

3. Dry fruits- 1/2 cup(crushed).

4. Cardamom powder- 1/2 tsp.

5. Poppy seeds- 1/2 tsp.

6. Nutmeg powder- 1/8 tsp.

7. Ghee (clarified butter)- 1 tsp.

For Modak cover:-

1. Fine Rice flour- 150g.

2. Ghee (clarified butter)- 1 tsp.

3. Water- 1-1/2 cups (more to knead).

4. Salt- 1/4 tsp.

For Garnishing:-

1. Ghee (clarified butter)- 1 tsp.

2. Saffron- few strings (optional).

Preparation Method:

Inner Modak sweeter fillings-

Step 1- Place a pan over medium heat add 1 tsp ghee (clarified butter), now add poppy seeds once seeds start crackling add jaggery  and grated coconut mixed well until mixture turns thick. There shouldn't be excess moisture in the pan (don't over cook).

Step 2-  Once get sticky texture add crushed dry fruits, cardamom powder and nutmeg powder mix well, turn off flame and cool this mixture completely.

Making outer of Modak:-

Step 1- Take a pan add 1-1/2 cups water bring it to a rolling boil along with salt and ghee (clarified butter).

Step 2- Lower flame then add fine rice flour and mix well by stirring frequently, do not look for a dry and crumbly dough at this stage. Turn off flame and cover the pan, set aside. Let the dough steam in the residual heat.

Step 3- When the mixture is still slightly hot, knead it to a soft non-sticky yet smooth crack free dough, sprinkle 2-3 tbs more warm water at this stage.

Step 4- Divide dough in equal size, make balls with them. Keep the balls covered with a damp cloth until finish making all Modak.

Step 5- Grease Modak mould lightly with ghee, take a ball keep the ball inside the mould and press with finger to spread the dough towards the sides of the mould.

Step 6- Stuff the sweet coconut fillings and seal the Modak carefully.

Step 7- Grease the steam basket, open the moulds and place all the Modak in the basket, sprinkle some saffron.

Step 8- Place a trivet in a steamer pour 2 cups water & bring it to a rolling boil, now place the steam basket inside and steam cook Modaks for 10 minutes.

Step 9- Pour ghee before serving to 'Lord Ganesha'. 🙏

  image credit

Labels:

Comments

Post a Comment

Last week's top

Rajasthani dessert - "Malai Ghewar"

By
image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...
2 comments
Read more

Chicken Momo

By
  Hello readers,      Today I will share you a very famous cuisine "MoMo". The word "Momo" comes from a Chinese loanword "Momo" which translates to " Steamed Bread". It's true that the origin of "Momo" is not very clear. However, prevalent belief is that it was originated in 'Tibet' through the influence of Chinese cuisine. This dish is popular among the newar community of 'Katmandu valley', one prevalent belief is that Newari traders brought 'MoMo' techniques from 'Lhasa','Tibet'. They modified the seasonings of the dish with available ingredients. According to Oxford English Dictionary, 'MoMo' is a Tibetian teamed dumpling filled with meat or vegetables. So let's start to make "Chicken MoMo". Ingredients:- 1. All purpose flour-2 cups. 2. Baking powder-1-1/2tsp. For Fillings:- 1. Boiled chicken-1 cup (minced). 2. Portabello Mushrooms- 1/8 cup finely chopped. 3. Cabbage-1...
Post a Comment
Read more

Amritsari Chole Murg Masala

By
  Hello readers,     Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊 Ingredients:- 1. Chicken -750g. 2. White chickpeas-250g. 3. Onion- 5medium(finely chopped). 4. Garlic paste- 2-1/2tsp. 5. Ginger paste- 2-1/2tsp. 6. Tomato puree- 1cup. 7. Green chilies- 2(chopped). 8. Red chili powder-2 tsp. 9. Cumin powder- 1tbsp. 10. Pomegranate seeds-1tbsp. 11. Kashmir red chili p...
Post a Comment
Read more